Rehydration Chart for Dehydrated Foods

Rehydrating your dehydrated foods requires nothing more than the food to be introduced to a liquid. Get creative with the liquid that you use. Many preppers have found that rehydrating foods in liquids other than water gives the food a richer taste. For instance, soaking fruit in fruit juice makes rehydrated fruit taste sweeter or soaking textured vegetable protien (TVP) in meat stock helps give it a richer flavor.

Product

Water to add to 1 cup dried food

Minimum soaking time (hours)

Fruits*

Apples, sliced

1 1/2

1/2

Pears, sliced

1 3/4

1 1/4

Peaches, sliced

2

1 1/4

Vegetables**

Asparagus

2 ¼

1 ½

Beans, lima

2 ½

1 ½

Beans, green snap

2 ½

1

Beets

2 ¾

1 ½

Carrots

2 1/4

1

Cabbage

3

1

Corn

2 ¼

½

Okra

3

½

Onions

2

¾

Peas

2 ½

½

Pumpkin

3

1

Squash

1 ¾

1

Spinach

1

½

Sweet Potatoes

1 ½

½

Turnip Greens and other greens

1

¾

Grains**

Rice – White, brown or wild

1

1

Pasta

1

1

Meats**

Poultry

1

30

Ground Beef Crumbles, Deli Meat

1

30

Beans

1

1-2

Textured Vegetable Protein

1

30

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals.

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